• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook ½ the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, slice cucumber into half-moons. Drain sweetcorn. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, a pinch of salt and pepper and the remaining garlic. Add chicken thigh, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 mins. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Meanwhile, add mixed leaves and cucumber to the bowl with the corn. Season with salt. Drizzle with white wine vinegar and olive oil. Toss to combine. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• Slice Mumbai yoghurt chicken. • Divide chicken, garlic rice and corn-cucumber salad between bowls. • Top with remaining yoghurt. Sprinkle with roasted cashews to serve.